Parkway Grill's Pulled Pork Street Tacos
Texas is known for its delicious tacos, and these pulled pork tacos definitely hold up that promise! The pork has a deep smoky flavor, while the homemade salsa verde is bright and spicy. Searing the pork before putting it in the smoker helps develop a deep brown crust.
Ingredients
Pulled Pork
- 2 pounds pork shoulder trimmed
- Kosher salt and pepper
- 3 Tablespoons Kenny’s Seasoning (or an all-purpose seasoning of your choice)
- 2 Tablespoons canola oil
Salsa Verde
- 10 tomatillos dehusked
- 1 serrano pepper stemmed and seeded
- Kosher salt
Toppings
- 4 fresh whole jalapeños
- 1 cup vegetable oil
- Small corn tortillas
- Small cilantro sprigs and diced white onion for garnish
Instructions
Make the Pulled Pork
- Season the pork with salt, pepper, and all-purpose seasoning. In a large pan or Dutch oven, heat oil over medium-high heat and sear the pork shoulder about 3 minutes per side or until a brown crust starts to form.
- Preheat a smoker with hickory wood chips at 200°F and place the pork shoulder on the rack. Cook for 1 hour. Remove, wrap in foil, and cook for about 12 hours more. Let the pork rest for about 30 minutes, then pull apart using tongs. Season with salt and pepper and reserve the pork fat.
Make the Salsa Verde
- In a large pot, heat water to a boil and add the dehusked tomatillos. Cook until tender, about 7 minutes. In a blender or food processor, add the tomatillos and serrano pepper and pulse until the salsa is chunky. Season with salt and set aside or let cool in the refrigerator.
Prepare the Garnishes
- In a small pot, heat the oil. Fry the jalapeños until the skin gets crisp, about 2 minutes. Dip tortillas in the reserved pork fat. In a large pan over medium heat, warm the tortillas on both sides. Layer two corn tortillas together on a plate, top with pulled pork, onion, and cilantro. Serve with the salsa verde and fried jalapeños. Enjoy!
Notes
Recipe courtesy of The Parkway Grill.
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